Preparation method for lotus-fragrance pigeon

A production method, the technology of lotus pigeon, applied in food preparation, function of food ingredients, food science, etc., can solve the problems of poor quality, poor taste, low nutritional value, etc., achieve lower blood pressure, cholesterol, weight loss, delicious and unique taste , nutritious effect

Inactive Publication Date: 2014-07-09
ZAOZHUANG HONGHE FOOD TECH SERVICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lotus pigeon is one of people's favorite food therapy, nourishment, health-care poultry meat products and appetizers for strengthening the body. The current preparation method of Dutch pigeon is basically made by steps such as pickling, frying and packaging, but Some products made from pigeons taste bad, have low nutritional value, and are of poor quality

Method used

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  • Preparation method for lotus-fragrance pigeon
  • Preparation method for lotus-fragrance pigeon
  • Preparation method for lotus-fragrance pigeon

Examples

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Embodiment Construction

[0024] Embodiments of the invention:

[0025] The preparation method of described lotus pigeon, comprises the following steps:

[0026] (1), the pigeons that have been depilated and gutted are cleaned and plasticized for later use;

[0027] (2) Rinse the dried shiitake mushrooms of uniform size with clean water, soak the shiitake mushrooms with warm water at 60°C and add a little sugar, and steam the soaked shiitake mushrooms for 10 minutes for later use. The ratio of water, shiitake mushrooms, and sugar 5:1:0.5 parts;

[0028] (3), after washing the dried lotus leaves, put them in a steamer and steam for 5 minutes before use;

[0029] (4), the pigeon body after shaping is added Chinese herbal medicine and condiment boiling liquid to pickle, and the time of pickling is 8 hours;

[0030] (5), smear the delicious pigeon body on the surface with soy sauce, and fry it for 10 minutes with edible oil, so that the skin color of the pigeon body is golden yellow or yellowish brown; ...

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Abstract

A disclosed preparation method for lotus-fragrance pigeon comprises the following steps: cleaning pigeon subjected to unhairing and viscera removing, and shaping for reservation; cleaning dry lotus leaves, putting in a food steamer and steaming for reservation; picking dry lentinus edodes with uniform size, brewing with warm water, boiling and draining water for reservation; adding Chinese herbal medicines and condiments into the shaped pigeon and seasoning pigeon by soaking; putting pigeon subjected to soaking seasoning in edible oil for frying; filling the abdomen of oil-undergoing pigeon with reserved lentinus edodes, and tightly wrapping the whole pigeon with filled abdomen by employing lotus leaves; and performing vacuum packaging on the tightly-wrapped pigeon; and performing steaming sterilization on the packaged pigeon to obtain the finished product. The lotus-fragrance pigeon has health-care function and immunization function for the old and the young, is unique in flavor and is a diet treasure of modern people.

Description

technical field [0001] The invention belongs to a food preparation method, in particular to a preparation method of lotus pigeon. Background technique [0002] Lotus pigeon is one of people's favorite food therapy, nourishment, health-care poultry meat products and appetizers for strengthening the body. The current preparation method of Dutch pigeon is basically made by steps such as pickling, frying and packaging, but Some products made from pigeons taste bad, have low nutritional value, and are not guaranteed in quality. Contents of the invention [0003] Aiming at the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a method for making lotus pigeon with unique flavor, good mouthfeel and high nutritional value. [0004] The technical scheme of the present invention is: a kind of preparation method of lotus-fragrant pigeon, it is characterized in that: the preparation method of described lotus-fragrant pigeon, comprises th...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/28A23L1/29A23L13/50A23L33/00
CPCA23L13/50A23L31/00A23L33/00A23V2002/00A23V2200/326A23V2200/3262A23V2200/332A23V2200/324A23V2200/30
Inventor 刘春河刘洋
Owner ZAOZHUANG HONGHE FOOD TECH SERVICE
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